Marinated Zucchini and Summer Squash

Author

Nuwave

Servings

4-6

Category

Vegetables

Ingredients

• 2T white wine vinegar
• 2T fresh lemon juice
• 1T garlic, minced
• 2t fresh thyme, chopped
• Salt and black pepper, freshly ground, to taste
• 1⁄4c extra-virgin olive oil
• 1lb. zucchini, trimmed and sliced diagonally into 1⁄4in. slices
• 1lb. yellow crookneck squash, trimmed and sliced diagonally into 1⁄4in. slices

Directions

1. Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl and season the mixture with salt and pepper.
2. Gradually whisk oil into the vinegar mixture to finish the marinade.
3. Spoon 3T of the marinade into small bowl; set aside.
4. Add the zucchini and squash to the remaining marinade and toss to coat. Transfer the vegetables to large baking dish.
5. Cover the dish and marinate the vegetables at room temperature for 3 hrs, or refrigerate for up to 1 day.
6. Heat a large sauté pan on Medium-High (375°F).
7. Sauté the vegetables for about 8 min., turning occasionally.
8. Transfer the vegetables to a serving platter and drizzle them with the reserved marinade.